Flakey but crispy beer battered fish works a treat in tacos. Especially combined with bright pickled radishes, zingy avocado crema and fresh pico de gallo.
Notes
You can make tortillas or buy them in the supermarket. For tacos you’re best using a small size.
Pickled radishes last for a few weeks in the fridge. You can use them to liven up everything from burgers to salads to toast.
Pico de gallo benefits from sitting around at room temperature for a while. This lets the flavours marinate.
Frying the fish in batches stops them from sticking together. If you’re in a hurry it doesn’t matter to much but you will have to pull them apart.
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood. This is also available as a highlight to watch me do it.
Ingredients:
(Serves 4)
Tortillas:
8 pack of mini tortillas for 2 tacos per serving. Buy a second packet of tortillas if you think you will want more than 2 per person.
OR use my tortilla recipe for tacos. This yields 14.
Pickled radishes:
240g pack of radishes
170ml cider vinegar
170ml water
3 tbsp honey
1 tbsp peppercorns
2 tsp salt
1/2 tsp chilli flakes
Pico de gallo:
1 small onion, finely diced
1 green chilli, deseeded and finely diced
4 large, on the vine, tomatoes, finely diced
Juice of 1 lime
Salt and pepper to taste
A handful of finely chopped coriander
Avocado crema:
1 large avocado
1 peeled garlic clove
1 lime, juiced
3 tbsp sour cream
1/2 tsp cumin
1/2 tsp salt
Freshly ground pepper
A handful of fresh coriander
Beer battered fish:
4 fillets of white fish, I used cod
200g plain flour
2 tbsp paprika
1 tsp bicarbonate soda
1 tsp salt
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp black pepper
1 egg
175 ml beer, you may need slightly more or less
Vegetable oil for frying
Directions:
FOR THE PICKLED RADISHES:
Sterilize a glass jar, and the lid, thoroughly by rinsing it out with very hot water. Set aside.
Slice your radishes very thinly. Use a mandolin if you have one. Take time doing this to make sure they’re all thin and a similar size.
Put the radishes into the glass jar.
In a small saucepan, bring the vinegar, water, honey, salt, chili flakes and peppercorns to a boil.
When the liquid starts to boil, immediately pour it into the jar of radishes.
Use a spoon to poke down the peppercorns and chili flakes to evenly disperse them.
Put the lid on and set aside whilst you make the other elements of the tacos. These keep in the fridge for up to 3 weeks.
FOR THE PICO DE GALLO:
In a small/medium sized bowl, mix the onions and green chili with the lime juice and let macerate for 5 minutes.
Add the tomatoes and coriander to the onion mix. Stir until combined. Add salt and pepper to taste.
Set aside at room temperature whilst you prepare the fish and avocado crema.
FOR THE AVOCADO CREMA:
Using a food processor or a hand/immersion blender, blend all the ingredients together until smooth and creamy.
Taste and add more salt and pepper if you like. Set aside in the fridge whilst you prepare the fish.
FOR THE BEER BATTERED FISH:
Preheat a deep fat fryer to 180c. Or, in a heavy based saucepan, preheat vegetable oil until 180c.
If you don’t have a thermometer you can test the oil temp by putting the end of a wooden spoon into it. If bubbles start to float up and stick to the spoon the oil is ready.
Cut the fish into small, thick fingers.
In a medium sized bowl, use a whisk to combine the flour, paprika, salt, cumin, bicarbonate of soda and garlic powder.
Crack in the egg to the flour mixture and add half of the beer. Whisk until combined.
We’re looking for the texture of paint. Keep adding beer until you have a thick paint like consistency.
Drop the fish into the batter. Make sure it’s thoroughly coated.
In batches, trying not to overcrowd the pan, fry the fish for 3 minutes. If frying in a saucepan, flip half way to make sure both sides are cooked through.
Using a slotted spoon, remove the fish and drain on kitchen towels for a minute or so.
FOR THE ASSEMBLY:
Warm your tortillas on a plate in a microwave for 30-45 seconds.
Transfer fish into a serving bowl, bring all the elements to the table and build your tacos as you go. Enjoy!